cranberries – Brenda blogs about … https://brendablog.com cooking, baking, miscellaneous recipes lying around Wed, 20 Dec 2017 17:36:26 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.1 Cranberry Cake https://brendablog.com/recipe/cranberry-cake/ Wed, 20 Dec 2017 17:36:26 +0000 http://www.brendablog.com/?post_type=recipe&p=539
  • 3 eggs
  • 2 cups sugar
  • 3/4 cup butter softened (must be soft!)
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 12 oz fresh cranberries
    1. Preheat oven to 350 degrees.
    2. Beat eggs and sugar until thickened and light, about 7 minutes.
    3. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes.
    4. Mix in butter and vanilla.
    5. Mix in flour just until combined.
    6. Stir in cranberries.
    7. Bake in 9X13 until light brown about 40-50 minutes.
    8. Top with Orange Glaze.
    ]]>         Pumpkin Bread https://brendablog.com/recipe/pumpkin-bread/ Wed, 24 Nov 2010 20:23:46 +0000 http://www.brendablog.com/?p=106
  • 2/3 cup shortening
  • 1 cup brown sugar
  • 1 cup white sugar
  • 4 eggs
  • 1 can (16 oz) pumpkin
  • 2/3 cup water
  • 3 1/3 cups flour
  • 1 tablespoon cocoa
  • 1 3/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves
  • 1 apple, peeled and chopped
  • 2/3 cup chopped pecans
  • 2/3 cup craisins
    1. Heat oven to 350F. Grease bottoms only of 2 loaf pans, 9x5x3, or 3 loaf pans, 8.5 x 4.5 x 2. (Or muffin tins). Mix shortening and sugars. Add eggs, pumpkin and water. Blend in flour, cocoa, baking powder, baking soda, salt, cinnamon and cloves. Stir in apple, nuts and craisins.
    2. Pour into pans. Bake until wooden pick inserted in center comes out clean, about 60 – 70 minutes.
    3. Cool slightly. Remove from pans. Cool completely before slicing. To store, wrap and refrigerate no longer than 10 days. Freezes well.
    ]]>         Cranberry Almond Chocolate Biscotti https://brendablog.com/recipe/cranberry-almond-chocolate-biscotti/ Fri, 21 Dec 2007 22:34:49 +0000 http://www.brendablog.com/?p=37
  • 1 1/2 cups flour
  • 3/4 cup granulated sugar
  • 1/2 cup cocoa powder
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1/4 cup unsalted butter, melted
  • 1 cup dried cranberries
  • 1 cup sliced almonds
  • 8 ounces white chocolate, finely chopped
    1. Preheat oven to 350°F. Line a baking sheet with parchment paper or a Silpat liner. In a large bowl, sift together flour, sugar, cocoa, baking soda, and salt. In a separate bowl, whisk together eggs and vanilla. With an electric mixer, beat the eggs and melted butter into the dry ingredients. Stir in the cranberries and almonds.
    2. Turn the dough out onto a floured surface. Flour your hands so that the dough won’t stick to them, and divide the dough into 3 equal 8x2x3/4-inch logs. Place one log on the baking sheet and bake 24 minutes or until firm and dry to touch. Remove from oven.
    3. Reduce oven to 325°F. Transfer baked log to a cutting board. Using a serrated knife, cut the log diagonally into 1/2-inch-thick slices. Place slices, cut side down, on the baking sheet. Bake about 10 minutes or until dry and dark. Transfer to racks; cool. Repeat with the other two logs.
    4. Melt the white chocolate in the microwave or over a double boiler. Dip each biscotti into the chocolate, at an angle, coating the end. Return to a cooled baking sheet and chill about 20 minutes or until chocolate is set.
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